Sopa Azteca with Lentils
with tortilla chips / avocados
Ingredients
- Onions, medium - 1, chopped
- Bell peppers, any color - 1, chopped
- Carrots - 12 oz, cubed
- Garlic - 4 cloves, chopped
- Avocados - 1, diced
- Limes - 1, wedges
- Cilantro - 2 Tbsp, chopped
- Oil, cooking - 1 Tbsp
- Chili powder - 2 tsp
- Cumin - 2 tsp
- Salt - 1 tsp
- Stock, any type - 4 cups
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Adobo sauce - 1 Tbsp (from a can of chipotles in adobo)
- Lentils, red and uncooked - 1/3 cup (sub pre-cooked lentils; triple the amount of uncooked lentils listed)
- Corn, frozen - 1 cup
- Tortilla chips - 2 cups, crushed (plus more for serving)
- Sour cream - 1/2 cup
Nutrition Facts
Prep
- Onions / Bell peppers / Carrots / Garlic - Prep as directed. Combine onions, peppers, and carrots. Store garlic separately. (Can be done up to 3 days ahead)
- Avocados / Limes / Cilantro - Prep as directed. Divide into serving bowls.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat a Dutch oven over medium-high heat. Add oil and then onions, bell peppers, and carrots. Saute until vegetables are starting to soften, 3 to 4 minutes.
- Add chili powder, cumin, salt, and garlic. Saute for 1 minute more.
- Add stock, tomatoes (including liquid), and adobo sauce. Bring to a simmer. If using raw lentils add them now (wait if using pre-cooked lentils).
- Simmer soup for 5 to 6 minutes to let flavors come together. (If you added raw lentils, continue simmering with the lid on until lentils are tender, 15 to 20 minutes total.)
- Stir in corn and lentils (if using pre-cooked) and continue cooking until everything is warmed through. Taste and season with some salt and pepper. Add some hot sauce (not in ingredients list) if you’d like the soup spicier.
- Crush tortilla chips and divide between serving bowls. Ladle soup over top of crushed chips (give the soup a stir to mix the tortilla chips in).
- Serve soup with avocados, limes, cilantro, sour cream, and extra tortilla chips to be added at the table. Enjoy!
Nutrition Facts
Reviews
Ratings
Most Helpful
Don't have a slower cooker so did this on the stove: (1) brown chicken, set aside (2) sauté veggies a bit (3) combine all spices, stock, etc with veggies and continue to sauté until veggies are pretty much cooked (4) add chicken back in (5) simmer for 15+min. Tasted amazing!
3 Helpful66 reviews
Really good. Not something I’d do every week. Make extra to freeze. Especially good with the lime, sour cream, and chips on top.
0 HelpfulReally enjoyed this! I always halve the spice for my boys and didn't even put in adobo sauce. I couldn’t get enough! (Actually there was plenty but was sooo good!)
0 HelpfulDecent. There was some flavor in there, like a tartness? that I wasn't a fan of. This was prior to using any lime juice. It didn't taste as good as it smelled (although it admittedly smelled amazing) so I was disappointed.
0 Helpful